Pan-Seared Cod with Eggplant and Spicy Vegetable Stir-Fry
What Started it all:
Cod, Eggplant, canned vegetables, instant pot
A bold and flavorful dish that combines the delicate taste of cod with the richness of eggplant and the spicy kick of a stir-fry
Ingredients
- 1 lb cod fillet, cut into 4 equal pieces
- 2 medium eggplants, sliced into 1/2-inch thick rounds
- 1 can of mixed vegetables (such as carrots, peas, and corn)
- 2 tbsp vegetable oil
- 1 tsp grated ginger
- 1 tsp soy sauce
- 1 tsp oyster sauce (optional)
- 1 tsp sesame oil
- Salt and pepper to taste
- 1/4 cup chopped scallions, for garnish
- 1/4 cup toasted sesame seeds, for garnish
Instructions
- Preheat the Instant Pot to 'Saute' mode.
- Add 1 tbsp of vegetable oil to the Instant Pot and swirl it around.
- Add the sliced eggplant and cook for 3-4 minutes on each side, or until tender.
- Remove the eggplant from the Instant Pot and set aside.
- Add the remaining 1 tbsp of vegetable oil to the Instant Pot.
- Add the minced garlic and grated ginger and cook for 1 minute, stirring constantly.
- Add the can of mixed vegetables and cook for 2-3 minutes, stirring occasionally.
- Add the soy sauce, oyster sauce (if using), and sesame oil. Stir to combine.
- Add the cooked eggplant back into the Instant Pot and stir to combine.
- Add the cod fillets to the Instant Pot and spoon some of the vegetable mixture over the top of each piece of cod.
- Close the lid of the Instant Pot and set the valve to 'Sealing'.
- Cook on 'Manual' mode for 4-5 minutes at high pressure.
- Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
- Garnish with chopped scallions and toasted sesame seeds.
- Serve immediately and enjoy!
This dish is a bold and flavorful combination of Asian-inspired flavors and techniques. The pan-seared cod pairs perfectly with the crispy eggplant and spicy stir-fry. The Instant Pot makes it easy to cook the ingredients simultaneously, and the result is a dish that's sure to impress.